CRIS Current Research Information System

PARPINELLO, GIUSEPPINA PAOLA
 Distribuzione geografica
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Continente #
NA - Nord America 10.217
AS - Asia 10.153
EU - Europa 9.086
AF - Africa 660
SA - Sud America 619
OC - Oceania 43
Continente sconosciuto - Info sul continente non disponibili 25
Totale 30.803
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Nazione #
US - Stati Uniti d'America 10.025
CN - Cina 3.231
IT - Italia 2.743
SG - Singapore 2.630
GB - Regno Unito 2.186
VN - Vietnam 1.922
DE - Germania 858
FR - Francia 640
SE - Svezia 580
HK - Hong Kong 579
IN - India 511
BR - Brasile 408
RU - Federazione Russa 396
KR - Corea 292
UA - Ucraina 287
IE - Irlanda 253
NL - Olanda 193
JP - Giappone 190
BD - Bangladesh 185
TG - Togo 176
ZA - Sudafrica 173
CI - Costa d'Avorio 169
CH - Svizzera 130
FI - Finlandia 128
EE - Estonia 115
CA - Canada 114
BG - Bulgaria 102
ES - Italia 90
ID - Indonesia 82
TR - Turchia 74
AR - Argentina 71
PT - Portogallo 70
PL - Polonia 65
JO - Giordania 59
BE - Belgio 57
SC - Seychelles 52
PH - Filippine 51
GR - Grecia 50
TH - Thailandia 50
MX - Messico 49
PK - Pakistan 48
NG - Nigeria 44
CL - Cile 42
IR - Iran 41
AT - Austria 36
IQ - Iraq 35
AU - Australia 32
TW - Taiwan 30
EC - Ecuador 28
CO - Colombia 27
MY - Malesia 22
LB - Libano 21
RO - Romania 21
SA - Arabia Saudita 19
PE - Perù 17
XK - ???statistics.table.value.countryCode.XK??? 15
RS - Serbia 14
UZ - Uzbekistan 13
PY - Paraguay 12
NZ - Nuova Zelanda 11
DK - Danimarca 10
NP - Nepal 10
AE - Emirati Arabi Uniti 8
EU - Europa 8
IL - Israele 8
LT - Lituania 8
CZ - Repubblica Ceca 7
KE - Kenya 7
SK - Slovacchia (Repubblica Slovacca) 7
VE - Venezuela 7
AF - Afghanistan, Repubblica islamica di 6
EG - Egitto 6
HU - Ungheria 6
MA - Marocco 6
MD - Moldavia 6
NO - Norvegia 6
CY - Cipro 5
GH - Ghana 5
HR - Croazia 5
ME - Montenegro 5
PS - Palestinian Territory 5
SV - El Salvador 5
AZ - Azerbaigian 4
HN - Honduras 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LV - Lettonia 4
MK - Macedonia 4
PA - Panama 4
SN - Senegal 4
BO - Bolivia 3
BZ - Belize 3
DZ - Algeria 3
ET - Etiopia 3
GE - Georgia 3
JM - Giamaica 3
OM - Oman 3
AL - Albania 2
AM - Armenia 2
BH - Bahrain 2
Totale 30.769
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Città #
Southend 1.942
Singapore 1.756
Ashburn 1.149
San Jose 645
Fairfield 643
Chandler 611
Santa Clara 610
Hefei 572
Hong Kong 545
Ho Chi Minh City 411
Ann Arbor 367
Beijing 363
Hanoi 361
Wilmington 357
Boardman 350
Princeton 343
Bologna 327
Dong Ket 323
Woodbridge 311
Houston 293
Seattle 287
Dublin 247
Seoul 245
Cambridge 209
Lauterbourg 195
Council Bluffs 191
New York 188
Turin 178
Jacksonville 177
Lomé 176
Los Angeles 171
Abidjan 169
Milan 156
Nanjing 155
Tokyo 146
Dallas 139
Westminster 137
Guangzhou 126
Berlin 123
Padova 122
Jinan 109
Sofia 101
Rome 97
Bern 93
Buffalo 91
Cesena 90
Helsinki 88
Parma 83
Shenyang 82
Forlì 81
Redondo Beach 80
Dearborn 75
Shanghai 68
Zhengzhou 67
Rimini 65
Medford 63
Saint Petersburg 63
Changsha 62
Amman 57
Verona 57
Washington 56
Bengaluru 55
Da Nang 54
Frankfurt am Main 54
Haiphong 50
Hebei 50
San Diego 50
Redwood City 49
Tianjin 49
Hangzhou 48
Munich 48
The Dalles 48
Brussels 47
Phoenix 45
Jakarta 40
Redmond 40
Nanchang 39
Florence 38
London 38
Des Moines 37
São Paulo 37
Hyderabad 36
Johannesburg 36
Basingstoke 35
Mülheim 35
Shenzhen 35
Mahé 34
Naples 32
Chicago 31
Fremont 31
Jiaxing 31
San Francisco 31
Toronto 29
Athens 27
Lappeenranta 27
Paris 27
Norwalk 25
Orem 25
Amsterdam 24
Ningbo 24
Totale 18.935
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Nome #
Chemical composition and sensory evaluation of wines produced with different Moscato varieties 497
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 457
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 304
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard 299
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 270
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 270
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 259
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 257
Silicio, alleato in vigneto per migliorare la qualità dell'uva 251
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 243
Antioxidant activity of commercial food grade tannins exemplified in a wine model 238
Albana di Romagna: aspetti enologici e sensoriali 234
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 232
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 229
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 228
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 223
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 218
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 214
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 214
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 207
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 205
Characterization of Uva Longanesi red wine by selected parameters related to astringency 204
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 203
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 200
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 200
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 198
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 192
Saccharomyces eubayanus potential in winemaking field. 191
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 188
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 186
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 186
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 185
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 185
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine 184
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 184
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 183
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 182
Rapid optical method for procyanidins estimation in red wines 182
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 181
Fingerprint of enological tannins by multiple techniques approach 180
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 174
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 173
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 173
Characterization of sugarbeet (Beta vulgaris, L.) protein" 173
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 172
Oenological tannins: a review 172
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 172
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 171
System, method and device for detecting tannins in a liquid 171
Analisi FTIR di vini portoghesi 170
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 170
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 170
Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi 170
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 169
Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese) 169
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 168
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 167
A new device for protein stabilisation of white wines throughout a continous flow system 166
Application of infrared spectroscopy for the prediction of color components of red wines 165
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 165
Application of Infrared Spectroscopy to Grape and Wine Analysis 164
Saccharomyces Eubayanus potential in winemaking field 164
Treatment of grape juice by osmotic distillation 163
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 163
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 163
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 162
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 162
Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction 162
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 159
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 158
New device for protein stabilisation of white wines throughout a continuous flow system 157
Survey of Patulin contamination in apple juices from organic and conventional agriculture 157
Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varietie 156
Packaging of Wine in Aluminum Cans – A Review 156
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) 156
Chemical composition and sensory evaluation of wines produced with different Moscato varieties. 156
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 156
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 156
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 155
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 154
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 154
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties 154
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 154
Capire i gusti dei consumatori attraverso l'analisi sensoriale 153
Il ruolo dell’ossigeno nel vino. 153
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 153
Le tecniche colturali rispettose dell'ambiente 152
DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL 152
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 152
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 151
Marzemino in Romagna: storicità e potenzialità enologiche 151
Determination of grape quality at harvest using Fourier transform mid-infrared spectroscopy and multivariate analysis. 151
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 151
Bio e biodinamico: un test sulle uve Sangiovese 151
Climate change trends, grape production, and potential alcohol concentration in Italian wines 150
Innovative method for the direct measurement of tannins in red wines 150
Nuovi metodi di analisi dei polisaccaridi nei vini 149
Extraction time course of selected red color components from grape pomace 149
Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach 149
Totale 18.863
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Categoria #
all - tutte 84.712
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 84.712
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021735 0 0 0 0 0 0 0 0 0 0 0 735
2021/20223.083 183 147 171 240 288 198 209 192 143 166 621 525
2022/20233.675 331 486 189 373 238 224 207 196 614 117 348 352
2023/20241.673 67 178 146 82 143 409 107 71 74 139 124 133
2024/20255.009 174 583 452 350 892 276 503 185 142 272 293 887
2025/202610.597 655 1.029 932 668 1.228 576 1.104 468 1.855 906 658 518
Totale 31.582